The BF Chef has been talking about Ko for a long time. For me, it seemed like too much of a challenge to even try to get a reservation. Yes, I figured the food would be awesome and the experience unique but I just don’t have the luck it takes to get that reservation. How difficult is it to get in? Here’s the link to the rules for the Ko Reservation Olympics: FAQ’s
Late one night the BF Chef was curious to see if anything was open. What’s this? A reservation for two? He scooped it up immediately, knowing we still had some time to cancel if we absolutely must. The only down side was that it was for 9:50pm. On a Wednesday night. That’s practically my bed time and on a work night. (No, I’m not a senior citizen, just a VERY early riser.) So I left work a little early on Wednesday to get in a nap and went in late the next day.
The exterior is very nondescript. It’s gray, dark, and the only indication you’re in the right spot is the little lucky peach on the front door. When we walked in I noticed it was very quiet. There were 12 diners, 3 chefs, and 2 wait staff. There seemed to be very little conversation. I’m punctual but adamantly more so when so much is at stake (see the Reservation FAQ’s), so we had a short wait but were sat right on time.
Overall the dinner was phenomenal!! We skipped the wine paring and opted for a 375 ml Oregon pinot noir to start and a 750 ml Thief-in-Law cabernet sauvignon/merlot blend for the rest of the meal. Below is the menu as best we can remember it. If you read the About Ko FAQ’s you’ll find out that picture taking is prohibited so I was hesitant to ask about writing down the menu.
- amuse bouche: Cauliflower tempura, pear cut julienne with powdered sugar (?), and chicharrones with togarashi seasoning
- 1st: Long Island flounder sashimi with pickled chilies
- 2nd: mackerel with mustard oil and crispy pink mustard seed(?)
- 3rd: smoked poached egg with caviar, onions soubise, and sweet potato vinegar
- 4th: (soup course) brioche with onion ash, roasted pearl onions, and comte-gouda broth
- 5th: (pasta course) cavatelli with beef tongue, fried saurkraut, grated horseradish and watercress leaves
- 6th: seared NJ diver scallop with matsutaki mushroom, sunchokes, matsutaki espuma, and celery juice
- 7th: micro-planed foie gras torchon with lychee, and reisling gelee
- 8th: pan roasted duck breast braised in ginger & honey, charred mustard greens, and tokyo turnip
- 9th: citrus sorbet & green tea pannacotta (we can’t remember the citrus used, or what the crunchies were on top)
- 10th: apple cake with apple ash, oatmeal ice cream, and raisin puree
- 11th: a small candy-like bite of sweetened buttermilk, mint center, dusted with dehydrated corn
My favorite was the foie gras. It melted in my mouth and the gelee and lychee added a nice balace. The BF Chef couldn’t get enough of the smoked poached egg. The one dish that didn’t work for me was the duck. While the breast was perfect and delicious, the flavor of the charred greens clashed with the duck.
The seating is at the bar around the open kitchen, which leads to the quietness. Everyone is so busy watching the chefs prepare your next course (and future courses for other couples) that there is no need for conversation. I tried once or twice but quickly found that the action in front of me was much more interesting than anything I had to say.
I’d absolutely go again, but I believe our curiosity has been satisfied for a while.